Many raw vegetables, such as tomato, chili, onion, lettuce, arugula, spinach, and cilantro,
are incorporated into fresh dishes including ready‐to‐eat salads and sauces. The …

Much research into food‐borne human pathogens has focused on transmission from foods
of animal origin. However, recent investigations have identified fruits and vegetables are the …

Foodborne zoonotic pathogens are a serious public health issue and result in significant
global economic losses. Despite their importance to public health, epidemiological data on …

Accessibility to abundant sources of high‐quality water is integral to the production of safe
and wholesome fresh produce. However, access to safe water is becoming increasingly …

Climate change and the subsequent change in agricultural conditions increase the
vulnerability of agricultural water use. Wastewater reuse is a common practice around the …

Consumption of fruit and vegetable products is commonly viewed as a potential risk factor
for infection with enteropathogens such as Salmonella and Escherichia coli O157, with …

In recent years, vegetables gain consumer attraction due to their reputation of being healthy
in combination with low energy density. However, since fresh produce is often eaten raw, it …

Urban agriculture is receiving increasing attention throughout the developing world, but
debate rages as to whether it is a blessing or a curse. Some see it as savior for the poor …

There is increasing evidence that consumption of raw fresh produce is a major factor
contributing to human gastrointestinal illness. A wide variety of pathogens contribute to …

As demand for fresh water intensifies, wastewater is frequently being seen as a valuable
resource. Furthermore, wise reuse of wastewater alleviates concerns attendant with its …